Chef Norm’s Creamy Pumpkin & Andouille Sausage Soup
- ¼ cup sweet butter
- 1 & ½ cups chopped onions
- ¾ pound andouille sausage, diced
- 1 teaspoon dried thyme
- 1 & ½ pounds canned pumpkin, unsweetened
- ¼ cup praline liqueur
- 3/4 cup brown sugar
- 7 cups chicken stock
- 1 cup heavy cream
Heat a large skillet with 2 tablespoons of butter, add the diced andouille sausages and sautée for 5 minutes on a medium flame, then add the chopped onions & continue cooking until the onions are tender. Add thyme, pumpkin and cook another 5 minutes.
Add liqueur, chicken broth & brown sugar. Cover & simmer on a low flame for ½ hour, to 45 minutes. Puree the soup in a blender & then return the pureed soup to the skillet. Add heavy cream & butter and continue to slightly heat the soup, but do not bring the soup to a boil.